2食品安全在你手中.pptVIP

zx 熟食加热 lc. om 焙烤食物 55- 70 ℃ zx 曾 @ 海鲜，猪肉，蛋类 62.7℃ 汉 蔬菜加热和微波炉加热 57.2℃ 75℃ Hot-Holding Keep it hot, at least 60℃ Preheat equipment to 60℃ Stir frequently Check temp every 2 hrs 4 hours in the Danger Zone means throw the food away! Hot-holding keeps bacteria from growing as rapidly in the food Cold-Holding Keep it cold, 5℃ or colder Surround containers with ice Check the temp every 2 hrs 4 hours in the Danger Zone means throw the food away! 武 汉 zx 药 大 bw 曾 hy @ 波 食品冷却方法 60℃ 20℃ Step 1 必须在2小时内从60℃ 冷却到20℃ Step 2 食品必须在6个小时内冷 却到5℃ 5 ℃ 汉 zx 冰浴 使用冰/水混 合物 经常搅动 安全化冻 电冰箱，冷冻 冷藏 流水化冻 20℃或更低 微波炉快速化